TESTING THE DRYING PROCESS OF SHELLED MAIZE ON ASPECTS OF NUTRITIONAL QUALITY AND THERMAL EFFICIENCY

Interactions between technology parameters of shelled maize drying and the most important characters of drying material were analysed partly on the basis of the results appeared in written literature also on the basis of the authors' test research not published yet. Theorems describing the most important physical limit of drying were published also the change of nutritional values as a function of drying technology parameters were analysed. Most important laws of different ways of energy transfer also their effect on the process of water removal besides the common ways of drying process simulation, especially considering their applicability within agricultural circumstances were discussed. One part of questions mainly not answered yet - which arise because of the specific parameters of the drying material - have been drawn up. Practically applicable results, on the basis of theoretical research activities also experimental measurements have been shortly presented.     

IMPACT OP PROCESS PARAMETERS ON THE NUTRITIONAL VALUE OF CONVECTIVELY DRIED GRAINS

ABSTRACT

The effects of air temperature, air flow rate, residence time and moisture content on selected mechanical, chemical and biological properties of grain were investigated experimentally. It was found that for selection of approprtate conditions for grain drying the two most important foctors are: the moisture content of grain and the drying air temperature. This study suggests the ranges of these parameters depending on the expected utilization of the dried product.     

Relative Tryptic Digestion Rates of Food Proteins

The kinetics of tryptic digestion of different food proteins were studied by measuring trichloroacetic acid soluble peptide release and peptide bond splitting either by proton titration at constant pH or by recording the pH drop in nonbuffered suspensions. The theoretical basis of the pH drop assay was described. Application of this method for comparative studies requires complementary determinations of buffering capacities of the samples and the time course of the reference protein digestion. It was shown that milk powder preparations differed in digestion rates by a factor of two and various lots of commercial soy meals differed as much as by a factor of three. Relative digestion rates of some food proteins from different sources could not be characterized by a single figure.     

TESTING THE DRYING PROCESS OF SHELLED MAIZE ON ASPECTS OF NUTRITIONAL QUALITY AND THERMAL EFFICIENCY

ABSTRACT

Interactions between technology parameters of shelled maize drying and the most important characters of drying material were analysed partly on the basis of the results appeared in written literature also on the basis of the authors' test research not published yet. Theorems describing the most important physical limit of drying were published also the change of nutritional values as a function of drying technology parameters were analysed. Most important laws of different ways of energy transfer also their effect on the process of water removal besides the common ways of drying process simulation, especially considering their applicability within agricultural circumstances were discussed. One part of questions mainly not answered yet - which arise because of the specific parameters of the drying material - have been drawn up. Practically applicable results, on the basis of theoretical research activities also experimental measurements have been shortly presented.     

0Cr18Ni9在干切削和微量润滑下表面粗糙度的研究

对0Cr18Ni9奥氏体不锈钢在传统乳化剂、干车削和微量润滑车削条件下进行切削试验。通过设计多因素正交试验方法和分组实验,比较在不同的冷却润滑方式下,背吃刀量、切削速度、进给量等切削用量对工件表面粗糙度的影响,从而为实际的生产加工积累和提供基础数据。     

Processed Protein Foods Characterized by In Vitro Digestion Rates

In vitro tryptic digestion assays and determination of relative digestion rates of food proteins described previously were used to evaluate changes in the rate of digestion following processing technologies. If pH drop measurements are used, a simple mode for the determination of relative digestion rates is suggested based on the comparison with a single reference of the same protein source. The effect of processing technologies could be tested in vitro. Significant increase in the velocity of digestion was found on microwave treatment of lentil and raw soy bean as well as on acid treatment of commercial defatted soy meals. Increase in the in vitro digestion rates was reflected in decreased feed consumption per weight gain in pig feeding experiments.